1 ½ pounds Yukon Gold potatoes, peeled
1 small sweet potato, peeled
2 small parsnips, peeled and sliced
2 garlic cloves, crushed
2 T extra virgin olive oil
1/3 to ½ cup rice milk
Salt and pepper
1. Cut the potatoes and sweet potato into quarters and place in a large saucepan with cold salted water to cover. Add the parsnips and garlic and bring to a boil over medium-high heat. Cook until tender, about 30 minutes.
2. Drain and return to the saucepan. Add the olive oil and 1/3 cup of the milk. Using a potato masher or ricer, mash the vegetables until smooth, adding more milk, of necessary. Season with salt and pepper to taste and serve hot.
*Recipe from Vegan Planet